This simple, satisfying meal is wonderful as cooler weather heads our way and schedules get busier and busier!

Stovetop chicken-and-biscuit pot pie by Mama Steph

Ingredients

1 1/2 c. chicken stock

1 c. whole milk

3 tbsp. all-purpose flour

1 1/2 tsp. poultry seasoning

1 chopped small onion

1 c. Matchstick Carrots

1 cup frozen corn

3 tbsp. butter

2 c. shredded rotisserie chicken

1 c. frozen cut green beans

2 tbsp. chopped fresh parsley

1 teaspoon minced garlic

Biscuits, for serving

Method:

In a quart-sized Mason jar, shake up a mixture of the chicken stock, whole milk, and flour. Set aside.

In a large skillet, saute the carrots and corn in the butter. When carrots are tender, pour the gravy into the pan, and cook mixture until the gravy bubbles and thickens. (This can also be done in a separate pan, if you prefer, as in the video. Then you'd pour it over the cooked veggies, and then proceed with the recipe.)

Next, add to the mixture a cup of French style green beans, the parsley, garlic, and chicken. Mix well with large spoon or spatula, and then cook over medium heat until everything is heated through and comes to a gentle simmer. Taste for seasoning; add salt and pepper, if desired.

Serve in four or five individual bowls, topped with one baked biscuit.